the way she cooks will kill you (elinafromtheash) wrote in vegancooking,
the way she cooks will kill you

Candy-making failure, substitution of ingredients

All my baking substitutions have worked so far so I guess I just got cocky.

I tried making this pineapple candy recipe without the pecans:


* 1 cup granulated white sugar
* 1/2 cup packed brown sugar
* 1/4 cup heavy cream
* 1 can (8 ounces) crushed pineapple, undrained
* 1 Tablespoon butter
* 1 teaspoon pure vanilla extract

Line a large jellyroll pan with a Silpat baking liner or parchment paper.

Place white sugar, brown sugar, heavy cream, and pineapple (with juice) in a heavy saucepan. Stir and bring to a gentle boil. Cook, without stirring, until the temperature reaches 242 F. on a candy thermometer.

Remove from heat. Stir in butter and vanilla. Stir to combine, then beat until creamy, thick, and light in color. Drop by the teaspoonful on to the prepared pan. Let cool to harden.

If the mixture becomes too thick to drop onto the pan, add a teaspoon of very hot water, beating well after the addition.

Yield: about 1/2 pound pineapple candies

Things I changed:

I didn't have an 8oz can of crushed pineapple, I had leftovers of a can of tidbits. I googled and found out an 8oz can is about 1 cup sooo I threw the tidbits (and juice) in my magic bullet for just a few seconds to get the crushed pineapple texture, and measured out a cup.

I didn't know what to use for evaporated milk and thought "this would taste good with coconut" so I used 1/4 light coconut milk.

Coconut oil instead of butter but I don't think that should've caused any problems.

Anyways it just never did what it was supposed to do. I thought 242F wasn't a high enough temperature for how the candies looked/were described on a blog I saw, but I stopped at that temperature anyway. The syrup/goop was just so slightly burned and when I beat it it just never got light or thick or anything but goop. I put it on a baking sheet with parchment and it never hardened. Kind of a jammy texture but nothing you could consider "candy".

I did NOT test my candy thermometer first so it may have shown an inaccurate temperature but since things had burned, I didn't want to try cooking it any longer anyway.

I have successfully made fudge and toffee so this isn't my first time candy-making, but it is my first time trying to make substitutions in a candy recipe. Any suggestions? What went wrong?
Tags: -adapting recipes, -failed-recipes&disasters, -salvaging failed recipes, desserts-candy(non-chocolate), fruits-pineapple, substitutes-dairy-cream/condensed milk
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